Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Garlic clove -- crushed 16 sm New potatoes -- halved
1 ts Dried oregano 4 md Carrots -- cut in 2-1/2"
1/2 ts Lemon pepper Pcs
3 lb Boneless beef chuck pot 4 md Parsnips -- cut in 2-1/2"
Roast Pcs
1 tb Cooking oil 2 sm Leeks -- cut in l-1/2" pcs
3/4 c Water -- divided 2 ts Cornstarch

Combine the garlic, oregano and lemon pepper; rub over roast. In a
Dutch oven, brown the roast in oil. Pour off drippings. Add 3/4 cup
water; bring to a boil. Reduce heat; cover and simmer for 1-3/4
hours. Add vegetables; cover and simmer for 30 minutes or until beef
and vegetables are tender. Remove to a serving platter and keep warm.
Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and
bring to a boil over medium high heat. Dissolve cornstarch in
remaining water; add to pan. Cook and stir for 1 minute or until
gravy is thickened and bubbly. Serve with roast and vegetables.
Yield: 8 servings. diabetic Exchanges: One serving equals 3 lean
meat, 1-1/2 starch, 1 vegetable; also, 287 calories, 48 mg sodium, 64
mg cholesterol, 28 gm carbohydrate, 27 gm protein, 7 gm fat

Recipe By : Taste of Home

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